Marinate the chicken in a mixture of curd/yogurt, ginger-garlic paste and a little salt.

Chop the onions and tomatoes and slit the green chillies.

Allow the chicken to marinate for about an hour. You could also, leave it to marinate overnight, by placing the chicken in a bowl, wrapping it with a plastic wrap and leave it in the refrigerator.

In a saucepan/kadai, heat one spoon of oil and add half the onions and fry it until it turns translucent.

Once the onions start to brown, add the tomatoes. Once the tomatoes get cooked, add the green chillies, coriander leaves, mint leaves and all the powders - chilli powder, coriander powder, cumin powder and turmeric powder.

Saute all the ingredients for a minute. Switch off the stove and allow the mixture to cool completely.

Grind the mixture along with the grated coconut and cashewnuts into a coarse paste.

In the saucepan, heat the remaining oil and saute the remaining chopped onions. Once the onions turn translucent, add the marinated chicken.

Allow the chicken to cook for about 3 to 4 minutes and then add the ground masala.

Add about one cup of water and bring it to a boil. Simmer for about two minutes until the flavors blend together. Finally add the garam masala and cook for one more minute.